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3-ingredient red lentil bread made with red lentils & coconut flour! It is vegan, oil-free, nut-free, grain-free, and made without psyllium.
Table of Contents
- Tender Bread Made from Red Lentils
- Red Lentils + Coconut Flour = Wow-Worthy Bread
- Benefits of Fluffy Red Lentil Bread
- Ingredients for Fluffy Red Lentil Bread without Psyllium
- How to Make the Bread Batter
- Step One: Soak the Lentils
- Step Two Preheat Oven and Prepare the Pan
- Step Three: Blend the Batter
- Step Four: Bake the Bread
- Step Five: Cool the Bread
- Slice Into the Sizes You Prefer
- FAQ
- Storage for the Psyllium-Free 3-Ingredient Red Lentil Bread
- At What Temperature Should I Serve the Bread?
- Where Can I Find Red Lentils?
- Can I Make the Red Lentil Bread Richer and Softer?
- Is There a Way to Quickly Soak Red Lentils?
- More Easy, Grain-Free & Vegan Breads to Love:
- 3-Ingredient Red Lentil Bread (V, GF, Oil-free) Recipe
Tender Bread Made from Red Lentils
I started the week with some “wow.” Let’s keep it going.
No. Let’s amp it up. After all, it’s Friday.
Ready?
Introducing a brand new bread, one you have never seen before: Fluffy Red Lentil Bread.
You can eat it any which way you like, but it is especially excellent as a sandwich bread, because–I kid you not–it tastes a lot like tender, old-fashioned, fine-crumb white bread.
It’s not “wow.” It’s “WOW!!!!!!”
Red Lentils + Coconut Flour = Wow-Worthy Bread
I was so jazzed by my lentil tortilla recipe success that I decided to see what else I could conjure with soaked, pureed lentils. It’s true; a blender full of lentil mush gets my creative juices flowing.
My first thought was to try another form of flatbread, perhaps something similar to a focaccia. I know that coconut flour works well in combination with chickpea flour, so I added a few tablespoons, along with salt and some oil. I made that first batch free-form on a baking sheet, slid it into the oven, and waited.
About 18 minutes later, I had a smooth, risen flatbread. It was too uniform and dense to be focaccia, but, after a taste test (and a big glass of water; it was dry), I knew I was on the right track.
I kept trying. And then I got it right. My final product is crazy good, ridiculously easy, inexpensive, and all-around wonderful on so many levels. I am thrilled to share it with all of you!
Benefits of Fluffy Red Lentil Bread
Before the how-to, here’s what you need to know about this bread. It is:
- grain-free
- gluten-free
- made without psyllium husks (psyllium-free)
- vegan
- sugar-free
- nut-free
- oil-free
- requires only 3 ingredients (other than water & salt)
- frugal
- high-fiber
- takes about 5 minutes to make & 20 minutes to bake
Ingredients for Fluffy Red Lentil Bread without Psyllium
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- raw split red lentils, rinsed and drained
- coconut flour (lightly spoon to measure; do not pack)
- baking powder
You will also need water and (optional/adjustable) salt.
How to Make the Bread Batter
Note that the complete directions are also in the recipe card below.
Step One: Soak the Lentils
Ok, the 5 minutes prep time is, admittedly, a bit misleading. You will also need to set aside 30 seconds the night before to combine 1 cup of split red lentils with 2 and 1/4 cups water. Cover and let them sit at least 6 hours, until they are plumped up, like this:
Step Two Preheat Oven and Prepare the Pan
When you are ready to bake, preheat the oven to 350F (180C), and line a 9-inch (22.5 cm) square baking pan with parchment paper. Go ahead and lightly spray or grease the exposed sides of the pan, too. While the freeform test loaf was ok, the bread rises more evenly when baked in a pan. It is also easier. I like easy.
Step Three: Blend the Batter
Now, the batter: add the lentils & their soaking water to a blender and blend on high speed until completely smooth and creamy. Add the remaining ingredients (coconut flour, baking powder & salt) and blend until combined.
Step Four: Bake the Bread
Scrape the batter into the prepared pan, smoothing the top, and bake! In about 20 minutes, you’ve got WONDER BREAD.
Step Five: Cool the Bread
Place the fluffy red lentil bread on a cooling rack and cool completely before removing from the pan.
Slice Into the Sizes You Prefer
You can slice the bread into 16 squares (it is quite filling!), but for longer pieces (sandwich style), cut the bread into 4 quarters, then cut each quarter in half. Slice each rectangle in half, horizontally.
Split pieces–squares or oblongs–are also perfect for toast. Yes, TOAST! This is great toasting bread, so cue the spreads, jams, and jellies.
Get those lentils soaking, and give this bread a try, everyone! If you have a mom in your life (yourself included) who is going grain-free, this would be a much welcome gift on Sunday!
Happy baking, and here’s to Fridays with plenty of wow!
FAQ
Storage for the Psyllium-Free 3-Ingredient Red Lentil Bread
Store the cooled bread in a covered container at room temperature for 1 day, the refrigerator for 2 weeks or the freezer for up to 6 months.
At What Temperature Should I Serve the Bread?
Although the bread is still good when cold, it is most delicious when warmed a little bit. 8-10 seconds in the microwave is perfect.
Where Can I Find Red Lentils?
Split red lentils have become widely available in recent years. You can find them in most grocery stores, shelved alongside other dry beans and legumes. Whole red lentils, found in Indian or International food stores, can also be used (use the same weight).
Can I Make the Red Lentil Bread Richer and Softer?
Yes! If you like, replace 1/4 cup (60 mL) of the water with 3 to 4 tablespoons of the oil of your choice (e.g., coconut oil or avocado oil). Alternatively, replace 3/4 cup of the water with canned, full fat coconut milk, or all of the water with nondairy milk.
Is There a Way to Quickly Soak Red Lentils?
Yes! If you like, fast-soak the lentils by using boiling water in place of regular water. Soak the lentils for 30 minutes and then proceed as directed with the recipe.
More Easy, Grain-Free & Vegan Breads to Love:
- 2-Ingredient Lentil-Flax Bread
- Chickpea Flour Beer Bread (3 ingredients, oil-free)
- Coconut Flour Bread (4 ingredients, oil-free)
- Almond Flour Soda Bread (oil-free)
- 3-Ingredient Vegan Almond Bread
- 5-Ingredient Lentil Sandwich Bread
- 2-Ingredient Flax Sandwich Bread
- Vegan Red Lentil Blueberry Bread (GF, Oil-Free)
3-Ingredient Red Lentil Bread (V, GF, Oil-free)
Ingredients
- 1 cup split red lentils, uncooked, rinsed and drained
- 2 1/4 cups water, (see note for using oil, for a richer bread)
- 1/4 cup coconut flour , (weigh, or (lightly spoon to measure; do not pack)
- 2 1/2 teaspoons baking powder, (certified gluten-free)
- Optional: 1/4 teaspoon salt
Instructions
- Combine the rinsed lentils and water in a medium bowl or other container; loosely cover. Let stand, at room temperature, for at least 6 hours or up to 12 hours (see notes for quick soak).
- Preheat oven to 350F (180C). Line a 9-inch (22.5 cm) baking pan with parchment paper; spray or grease exposed sides.
- Do not drain lentils.
- Add the entire contents of bowl (soaked lentils and remaining water) and salt to a blender. Blend on HIGH speed until completely smooth (no tiny bumps) stopping once or twice to scrape down the sides of container.
- Add the remaining ingredients to the blender; blend until combined, stopping to scrape down once or twice. Spoon and spread into prepared pan, smoothing the top.
- Bake in the preheated oven for 19 to 23 minutes or until bread is risen, appears dry on the surface, and a toothpick inserted near center of bread comes out clean.
- Cool bread in pan on a wire rack for 10 minutes. Use parchment to remove bread from pan and cool completely, or serve warm. Cut into 16 squares or 8 larger rectangles (for sandwich-size pieces).
Hi Camilla,
Your recipe looks so delicious, thank you so much for sharing.
I don’t have an oven and would like to know if you ever tried or think this could work on the stove (and how) ?
Thank you very much !
Hi Gaelle!
You could add a little bit more water and make these as griddle cakes: Scoop batter into a skillet heated over medium heat, cook until bubbles form on top, then flip over to cook the other side. I love using pancakes/griddle cakes for bread :). Be sure to use a nonsitck skillet (PFAS free, such as ceramic nonstick, or a well seasoned cast iron), or oil a pan if using a skillet that ios not nonstick. Cheers 🙂
This recipe has become my foundation for experimenting with bread. Being diabetic, I am always looking for low carb inspiration as I really miss the texture of bread. I substituted chickpea flour for coconut flour to make it less crumbly. My latest result turned out so well, adding Italian Herbs to the mix so that I am not so tempted to add a sweet topping. Thank you Camilla!
Oh my goodness, that’s simply wonderful, Rose! I love that you are making the bread your own, in multiple ways. Thank YOU, 🙂
Hi Camilla
So easy to make, thank you. I substituted coconut milk for half the water, chickpea flour (one cup) instead of coconut flour, and two tablespoons of macadamia oil. It took a little longer to cook, about 40 minutes, but the result was delicious.
That sounds wonderful, Rose! Thanks so much for sharing your substitutions.
Thanks for this recipe. I like the look of your high protein lentil bread rolls but I cannot eat psyllium husks. This turned out great and is versatile and tasty.
Can you use regular lentils too?
Hi Anna,
Yes, you can, but the bread will have more of a lentil flavor than if you use red lentils.
Any thoughts on if this be made with red lentils that are already pressure cooked? I cooked one cup of red lentils in 2cuos water, so I’ll proportion is similar.
Hi Danielle,
No, the lentils need to be uncooked for the recipe to work.
Hi Camilla,
How should I proceed if I am using Lentil flour instead of the whole lentils?
Thankyou!
Hi Bint,
I have not made it with lentil flour, but I feel fairly confident that you can simply whisk all of the ingredients into a batter (no soaking, no blending), pour into the pan, and bake. Use the same weight of lentil flour as lentils. I would love to know how it works out!
I just made this and I am enjoying it as I type. It took longer to cook than I expected, but I got it done. After it cooled, I sliced it and grilled a couple of pieces in a hot frying pan with a little spread of coconut oil. While in the hot pan I put a little bit of feta cheese on it and spread it over the bread. It is so good! Thank you for this recipe. 🙂
I am so glad to hear it, Caryn! Your toppings sound so good, it’s makin* me hungry 🙂
Hi Camilla,
This looks fantastic, can’t wait to try. Are there any substitutes you think would work instead of coconut flour? I’m okay with whole grain wheat flour too, if that would work. Or oat? Or anything else I already have in the kitchen lol?
Thanks for the great recipes!
Hi AU! Oat flour could work— perhaps 2-3 times the amount of coconut flour (coconut flour is used in much smaller amounts than other flours). Almond flour is another option— again, 3 to 3 times the amount of coconut flour 😉 let me know how it goes!
Thank you for this recipe; I’ve made many batches throughout the years since you first shared it. I typically use common lentils, not red lentils and it turns out great. It’s a wholesome and satisfying bread that is a favourite in our home.
I noticed what seems to be an error in the recipe. 140 gr is quite a bit less than one cup. 240 gr seems more like that correct measurement. I’m using whole red lentils so I can’t verify the grams for 1 cup of split red lentils. Still, something is off. Maybe this is why some commenters are having trouble with bread being to mushy? They used 140 gr measurement for the red lentils when it should be 240 gram?
Hi Miranda,
I think you are confusing mL with grams. Different ingredients have different weights per cup (e.g. a cup of lentils is a different weight than a cup of chopped carrots). Cheers.
I spread the batter on a pizza pan and baked for a pizza crust. It is by far the best gf healthy pizza crust ever, and so easy! I will add herbs and garlic powder next time.
hi. great recipes here. im trying all the bread recipes. today i baked the red lentil bread in a glass dish. tasted great but it didnt dry out. turned out a bit gooey at the bottom. any tohughts?
Hi kc, welcome! I am excited that you are trying some of the breads. But I am sorry to hear that you had trouble with this one. You mention you used a glasss dish (which is fine), but I want to check on the size: was it a 9-inch square pan? I am asking because if this is baked in a smaller panther batter will be thicker, and that could be why it did not bake properly. Grain-free vegan breads are even more particular than regular baking, so the size of pan can make a big difference. Let me know!
Can you bake this in a loaf pan?
Hi Stephanie,
This particular bread needs to be shallow, hence the square pan. It will not rise properly if the batter is thicker (i.e., same volume of batter baked in a loaf pan)
Hi! This recipe is amazing!! And it’s free of so many allergens!! Thank you for making something that everyone can enjoy 🙂
Happy new year!! hope you have an amazing one!
I Have tried to make this recipe three times today and every try is cooked on the top and bottom but completely raw in the middle, I was wondering if perhaps because our water is very hard that the lentils don’t absorb enough water? Mine is literally a thin batter once blended with everything.
500 grams of water
a few tablespoons of olive oil
Is it meant to be thicker? at some point you mention to smooth out the middle, whereas mine just plops in almost like water.
Thank you 🙂
My resolution for this year is to learn how to cook! No more disasters! haha
Hi Pauli,
Sorry to hear you are having trouble with the recipe. It sounds like you are adding too much water at some point. Are you adding more water in addition to the soaking water? You soak the lentil in 2.5 cups of water, do not drain, and then blend the soaked lentils in their soaking water ( you are not adding more water). That alone should not be liquid, it should be thick. But with the addition of coconut flour, which is very absorbent, you definitely should not have a liquid but instead a batter. Perhaps you added addition water after soaking?
@Camilla, Hi! I made this and thought it was a bad recipe, but a friend advised that a toaster oven shouldn’t be used to cook bread . so made again in regular oven and it came out great! note to others: toaster ovens are not good for breads!
Camilla, this is yum! I added a tablespoon of oil to replace a tablespoon of the water in a second batch and it added the perfect crumb.
This looks amazing!Can I put the dough into muffin tins to make “buns” instead?
Hi Helen,
Absolutely! That should work out great 🙂
Can I substitute coconut flour with flax meal or chickpea flour?
Hi HY,
I do think that will work in this particular recipe, sorry.
I’m so excited to try this bread. I soaked my split red lentils for 2 days but they never softened. What am I missing here? Are you using canned lentils?
Thanks!
Hi Jill,
The red lentils are softened (i.e., not as hard as when they are dry), but not soft (you definitely do not want to use canned or otherwise cooked lentils). The soaking is for the lentils to absorb water: are they plumping up after soaking? You can drain them and compare to the same amount of dry lentils to compare.
Have you ever tried yeast with this recipe?the red lentil bread
Hi Francine,
No I haven’t. I mostly use baking soda and baking powder; I’m not sure how all yeast would work with a grain-free bread, but perhaps I need to try it. Or , if you do, let me know!
@Camilla, I tried with yeast and it works great, you can even make a loaf, and muffins, just be sure to drain any water left after soaking. I do 7g of yeast on 1.5 cup of dried lentils, make sure you let it rise before baking.
That is FANTASTIC, Admira! Thank you for sharing, I am definitely going to try that!
@Admira, how long did you let it rise before baking? I’m trying to wrap my mind around the steps so I can get it right.
This is so versatile with a very neutral flavor. For a variation I added one overripe banana and reduced the water 1/4 cup and made muffins – they were delicious. I’m going to try blueberries next.
I am so glad that you like the bread, Abby! How clever to make muffins!
Sorry for my earlier comment about the baking powder. I’ve just found it. Thank u💐
Hi Mjoo Joo,
I am sorry that you could not see it. It is in the recipe card. Every post has the recipe card at the bottom. You can use the “jump to recipe” button at the top if the post to go directly to the recipe. Cheers.
I read the whole article only to know how much baking power to put, but you have now mentioned it at all!!
Unfortunately this didn’t work at all for me:( Hoping 2nd try will work. I mistakingly emptied the lentil water it was soaking in. So just added the 2 cups of water, however my bread is super dense and heavy and ultimately inedible. Also I noticed a couple comments said 1 cup of coconut flour. Is the recipe correct with 1/4 cup coconut flour? Really hope it works out when I try it again tonight. Thankyou.
Hi Kimberly,
Oh no, sorry it did not work out. I do hope that you give it another try (without drawing the lentils). I looked through the comments to see the reference to one cup of coconut flour. The question appears to be about what one cup of coconut flour equals in grams, but no, this recipe does not use a full cup of flour it is only 1/4 cup. I’m 100% sure of that 🙂
I’m excited to try your lentil recipes! I’m dealing with very low ferritin (iron) so I’ve been making a lot of lentil muffins. I found you on my search for variety lol.
Question though, why don’t you list the Iron content in the nutrition? That’s the first thing I look for these days.
And as long as I pop a vitamin C while eating a lentil treat, I get the best of tge nutrition 😁
Hi Amber! My apologies regarding no iron content listed. The nutrition calculator I use does not calculate iron content. I’m sorry.
hello Camilla! we have made your other lentil loaf previously which turned out amazingly. made this one and may like it even more. thank you!
Camilla, every single recipe of yours I´ve made comes out perfectly, including this bread which I´ve made several times now. Today I added anise seeds which I was craving, and it turned out lovely. Toasted the bread and had it with orange marmalade.
Thank you
Katie!!! I cannot tell you how much your post means (today, in particular— working on some mea bread ideas— they were flops, but should be ready in a few more tries 😊) also… I am a HUGE orange marmalade fan! Yay that you are, too. The bitter, the sweet, on toast… YUM!
Thank you for sharing this recipe, it is very good!
made in a loaf pan first time (did not heed instructions) and it was awful di not rise. made in proper pan second time and turned out great. still learning !
Very satisfying. I added more coconut flour (about 1 tablespoon) because batter looked kind of thin. Very good side to soup!
Love this bread… the only legume based bread I’ve found that actually tastes good and enjoyable. Red lentils is the key (I tried it with normal lentils and it was not the same)– I could notice it tasted a little different than bread but more like an “artisan” bread style not like chickpea flour bread.
In my experience with it, its best not to put the baking powder in with the blender. Baking powder activates with heat I think, and the heat of the blender starts to activate it before it even gets in the oven. I either whisk it in a small bit of the batter and once its incorporated then add it to the full batter, or blend on very low very quickly and throw it in the fridge after.
I also like to slowly stream in the oil when blending. I don’t know if it actually creates an emulsion or not, but I think the bread has a richer mouth feel after.
Have also successfully made this with black bean flour a few times instead of coconut flour and works great and looks beautifully speckled.
Sometimes I’ll add in seasonings and spices too for a more savory style or a sweeter style.
Occasionally the batch gets messed up (was before I realized what the blender was doing with baking powder) and if I messed it up, just threw chunks in the air fryer and it made very delicious crotons and crackers.
Very good recipe thank you for posting it : )
Thank you for the inspiration.
I will try this tomorrow, soaking the lintels now.
However, I will discard the lentil water, and pressure cook the lintels to destroy the lectins. Lectins are a big no no. They are probably the reason to go grain free in the first place, but they are also in legumes.
Please look them up! This is for your health!
Other than that, the recipe looks great!
Thanks!
Hi I made this bread today it is tasty . Thank you so much Anna
Hi. Would it be possible to leave the oil out? I’m on weight watchers and the oil makes it fairly high in points. Thanks.
Hi Dianne! I think that should work just fine! It will be a bit dryer, but still good.
😍😍😍
Hello, I’m from Brazil and I didn’t understand the amount of baking power because it’s like this “4–1 teaspoons baking powder”. how many teaspoons are there? Thank you! Here in Brazil we make a kind of stuffed savory cake, then I’m going to use this beautiful recipe to make!
Apologies for the confusion, Isabele! I have edited the recipe to include metrics for all of the ingredients. Cheers!
Love these recipes!!! Thank you Camilla for sharing! Thank you again!
Turned out good, tastes great toasted.
Is soaking it for a minimum of 6 hours required? I want to make this tonight so was wondering if a soaking the lentils in water for 1 or 2 hours would work.
Hi Serinny, you could do Avery fast soak by using boiling water (soak until cooled, about 20 minutes)
Hi Camilla
What is the weight of 1 cup of coconut flour?
(I’ve found different brands have different weights 🙂 )
Thanks for a brilliant recipe- can’t wait to try it!
Suzanne
Hi Suzanne,
112 grams 🙂
Thank you thank you thank you, Camila!! This is my first time to write review on a recipe on the internet! This recipe was the most amazing and surprising to me by far!! I. honestly forgot to put oil, but it still came out fluffy and tasty! But I will definitely add oil next time, and I will make this again and again..I think it can be sweet desert!
SUUUUPER easy and tasty!! Just, I feel so lucky to find this website.
Wow, thank you from the bottom of my heart, Kaori!!!
Have run the gamut of alternative flour bread recipes, coconut, almond, flaxseed meal, quinoa, and chickpea. I’ve tried at least a dozen and none have really ‘made the grade’ in my book. And, most are very crumbly. Then, I came upon your website and tried this fluffy red lentil bread recipe. I am thrilled! It turned out perfect, just as you described. I did end up soaking the beans for almost 24 hours because I didn’t want to stay up late baking. Put the covered bowl in the fridge and baked the next morning (today). The taste is incredible despite the fact the batter smelled a bit lentily. The finished product didn’t carry a trace of the lentil smell. Thank you for your generosity. As a fellow poster mentioned she has arthritis, I, too, have RA and am always seeking foods that don’t contribute to my inflammation. This bread is a winner! I only wish I could have posted a photo.
would it be possible to add some sourdough starter to any of your breads. I imagine this might give the lentil breads a dosa flavour
Hi Stephanie,
I do not have any experience working with sourdough starters, so I apologize, I cannot advise regarding how this might work. If you try it, I would love to know how it works!
In a rush, I made a mistake and added 2 extra cups of water! What to do? I hate wasting anything! I know this is not vegan (sorry) but I whisked an egg into the mix, used a bigger roasting pan, and cooked it till set and starting to brown. Took about an hour and a half on 170C. Result: polenta! Or perhaps I should call it polentilla! Same texture as polenta With a crust in top. Great split and fried ‘wet’ side down.
You could use an egg substitute like ground soaked chia or flax seeds, I guess.
If it makes you feel better, Doug, I have done such things many many times! Sounds like you made a great save, though, very clever (I hate wasting things, too–I turn failed bread attempts into bread crumbs, etc :))
Thanks. Later, I had a brainwave. I cut the slab of polentilla into chunky steakhouse size fries, and deep fried them. They turned golden brown and crisp, with a soft, fluffy interior. A perfect low carb replacement for potato fries.
Brilliant, Doug!
Initially tried with different lentils results were edible but it was very heavy with no fluffly crumb inside. This time i tried with red lentils which i finally got a hold of. Double batched it as i ve only a very large pan. Results much better with visibly flufgly crumb though nowhere nr the fluffy perfection on here. My fav addition to bread is kalonji/niglella/czarnuszka seeds. It tastes like a proper albeit dryish bread. THANK YOU SO MUCH for this recipe. I bloomin hate gf bread and finding vegan equivalent that doesnt require degree in biochemistry is amazing. Cheap easy texture great smells and tastes like a proper bread. I love you and if i wasnt taken id propse to you and marry in 5 min 😊 you ve made a difference in a life of someone who got arthritis at 37 and really struggles with adding restriction on to my beloved but carb heavy diet. Bread is life and having something that looks and tastes right that i can whip up in 30 min is nothing short of a miracle to me.
Well you did it, brought me to happy tears reading your kind and generous post. I cannot express how happy I am that this humble bread has made such a difference for you!!! Thank you so much for taking the time to post, friend, and stay well during these crazy, uncertain times 🙂
Unfortunately I am soaking red lentils Not split red lentils. I didn’t realize I picked up the wrong lentils. Should I still make this bread????
Hi Carol Ann,
The regular (unsplit) red lentils will work, too. They are less common (I have only ever seen them in Indian food stores). 🙂
With the current pandemic I am having trouble finding split red lentils. Could I use whole red lentils? Maybe a heaping cup instead of a cup?
Hi Barb,
Yes, you can use whole red lentils, or really, any lentils you can find. No need to add more.
I didn’t have coconut flour, so I subbed 1 up of almond flour. It is delicious!
Great, Rachel! I am going to have to try that. Thanks so much for sharing , I am sure that will help out other people, too!
Thanks so much for this tip!
Thanks for the perfect recipe. I doubled it and used Robin Hood gluten free flour with olive oil.
Fantastic, Mary! So glad it was a success!
Hi Camilla, thanks for the recipe! Bread turned out to be delicious. I have one question – my bread was a bit flat and less fluffy than yours. Do you think it could have been the pan size? What pan size did you use?
Hi Zoe,
I am glad you like the bread! I used an 8-inch square pan for the recipe. The bread is not especially high (about 1-inch to 1 and 1-1/4 inches at most). Cheers.
hello, is it possible to use another flour than coconut ? (even if it’s wheat)
Hi Emily,
I wish I could offer you an alternative, but there are not any direct substitutes for coconut flour, it is a very particular flour. It would take some additional testing to figure out the ratios for another flour, including whether it would work at all.
Love this recipe. My daughter dips her in hummus and I dipped in maple syrup. Big hit!
I am so happy to hear it, Susan!!!
So happy to have found this recipe for the giant bag of lentils that I bought from the farmers’ market.
I had no idea what to do with it. I made lentil stew with North African spices two times, but there’s only so much lentil stew one can eat. 🙂
Wonderful, Mickey! I know exactly what you mean–excess ingredients in my pantry is often what inspires new posts!
So fantastic! I couldn’t believe how tender the bread was! I ate four squares right away and was full all day. Love love it!
Wonderful, Misty, so glad you are enjoying it, too!
Nice write up, and beautiful blog by the way!
Thanks, Davido!
Gorgeous, I will try this out tomorrow. I think I will also try it with chickpeas …. I love smuggling legumes into my diet this way ;.) Thank you, your blog is a true inspiration.
Hi Katharina! Great, hope it works out well for you! I am not sure how chickpeas will work for this recipe. You may need to experiment with the ratios of water to chickpeas (since the chickpeas are much denser than the split lentils). You will most likely need to soak longer, as well. If you do try, I would love to know how it goes!